Instructions:

Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.

Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.

I love this recipe. I don't use apricots or raisins, just a few dried cranberries which makes it sweet enough for me. I usually serve it over lettuce. I have used regular and red quinoa for this recipe -- both work!